Jessi Singh is an internationally acclaimed chef and restaurateur celebrated for redefining modern Indian cuisine across Australia and the United States. Born and raised in a traditional Punjabi village, Jessi learned to cook alongside his family and in Sikh temple kitchens, where he volunteered from a young age, serving food through the Sikh tradition of langar. These early experiences instilled in him a deep respect for hospitality, generosity, and bold, home-style flavours.

After migrating to USA—and later to the Australia.—Jessi Singh went on to open a series of groundbreaking and much-loved restaurants, including Babu Ji (New York City, San Francisco, and St Kilda), Bibi Ji (Santa Barbara & Carlton ), Horn Please (Fitzroy North), Mrs Singh (Melbourne), Dhaba at the Mill (Kyneton), Daughter’s Arms (Melbourne), and the ever-popular Daughter in Law restaurant in (Melbourne and Adelaide).

Jessi’s approach to food is playful, globally influenced, and proudly untraditional. Often described as “unauthentic by design,” his cuisine challenges conventional expectations of Indian dining while honouring its rich heritage of flavour, community, and joy.

His work has been featured in The New York Times, CNN, The Wall Street Journal, Eater, TimeOut, Good Food, Herald Sun, Rolling Stone, Broadsheet, and many more. Jessi’s dishes reflect a global journey—rooted in tradition, yet fearlessly innovative.

Whether in the kitchen or at the table, Jessi Singh continues to shape the future of Indian cuisine—one authentic, unauthentic, unapologetically bold dish at a time.